Baltimore's Exotic Eats [Pictures]

CaptionExotic Eats

J.M. Giordano, Photo for The Baltimore Sun

What's the grossest thing you've ever eaten? The answer probably depends on where you're from. Not everyone thinks ripping the shell off a steamed crab and slurping out a chunk of the meat slathered with "mustard" is a summertime delicacy. Still, traditional American food -- even regional favorites like the Maryland blue crab -- is pretty tame, compared to some of the "delicacies" from other parts of the world. In Korea, a hot bowl of ox blood stew -- with tendons, cartilage and cubes of congealed blood -- is said to cure a hangover. And tacos filled with sticky chunks of pork skin aren't uncommon in some Latin American countries. But you don't have to travel far to try them; some restaurants in and around Baltimore serve the stomach-churning meals. We dispatched Evan Siple, who writes the humor blog The City That Breeds, to try seven offbeat foods, from soul food standards like pig's feet to lamb testicles and other exotic fare. We photographed his reactions to each dish, which ranged from mild apprehension to sheer horror. We can only hope that his journey inspires you to put down those boring chicken tenders and set off on your own exotic food quest. All kind of weird foods await.

What's the grossest thing you've ever eaten? The answer probably depends on where you're from. Not everyone thinks ripping the shell off a steamed crab and slurping out a chunk of the meat slathered with "mustard" is a summertime delicacy. Still, traditional American food -- even regional favorites like the Maryland blue crab -- is pretty tame, compared to some of the "delicacies" from other parts of the world. In Korea, a hot bowl of ox blood stew -- with tendons, cartilage and cubes of congealed blood -- is said to cure a hangover. And tacos filled with sticky chunks of pork skin aren't uncommon in some Latin American countries. But you don't have to travel far to try them; some restaurants in and around Baltimore serve the stomach-churning meals. We dispatched Evan Siple, who writes the humor blog The City That Breeds, to try seven offbeat foods, from soul food standards like pig's feet to lamb testicles and other exotic fare. We photographed his reactions to each dish, which ranged from mild apprehension to sheer horror. We can only hope that his journey inspires you to put down those boring chicken tenders and set off on your own exotic food quest. All kind of weird foods await. (J.M. Giordano, Photo for The Baltimore Sun)

Pig's foot and hog maw are longtime standards of the soul food spread, rooted in the age-old tradition of eating every possible part of the pig. Hog maw is a colloquial term for "stewed/fried/baked pig's stomach lining," a dish that is surprisingly almost fat free. It varies in consistency, depending on the preparation, and is usually accompanied by copious amounts of hot sauce. Pig's foot (which is exactly what it sounds like) is generally served with the same condiment, and can be found in many cultures around the world. It's served roasted in Lexington Market stalls, pickled and sliced in Mexican bodegas, and even appears in some high-end French restaurants. Angie's, where we tried it ($5.50/pint hog maw, $6.50 per pig's foot), has several run of the mill soul food sides, including collard greens and mac `n' cheese. But I came to pig out.

Pig's foot and hog maw are longtime standards of the soul food spread, rooted in the age-old tradition of eating every possible part of the pig. Hog maw is a colloquial term for "stewed/fried/baked pig's stomach lining," a dish that is surprisingly almost fat free. It varies in consistency, depending on the preparation, and is usually accompanied by copious amounts of hot sauce. Pig's foot (which is exactly what it sounds like) is generally served with the same condiment, and can be found in many cultures around the world. It's served roasted in Lexington Market stalls, pickled and sliced in Mexican bodegas, and even appears in some high-end French restaurants. Angie's, where we tried it ($5.50/pint hog maw, $6.50 per pig's foot), has several run of the mill soul food sides, including collard greens and mac `n' cheese. But I came to pig out. (J.M. Giordano, Photo for The Baltimore Sun)